How does snapper make snapper porridge?
Ingredients: 200 grams of turtle slices, 3 bowls of white rice porridge.
Seasoning: pepper, ginger, white vinegar, seven seedlings, salt and carrots.
Steps:
Crispy fried snapper
Ingredients: 250g snapper slices.
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Seasoning: eggs, bread crumbs, corn starch, white wine, pepper powder, sugar, ginger juice, oil and salt. Is snapper a sea fish or a freshwater snapper? It is also known as Cargill, Bangaji, Red Sparus and Copper Basin Fish. Cargill belongs to the family Percidae. Tall and flat, more than 50 cm long, silvery red with light blue spots. The tail fin is green and black, and the head and mouth are small. The front end of the upper and lower teeth is conical, the back end is molar, the body is comb-shaped, and there are hard thorns on the dorsal fin and gluteal fin. China coastal areas are all produced, but Dadonggou in Liaoning, Qinhuangdao in Hebei, Yantai in Shandong, Longkou and Qingdao are the main producing areas.
Bronze snapper: from eastern Ireland to most parts of northern Europe, central Europe and southern Europe, to Wulashan area, and parts of Central Asia.
Silver snapper: except northern Scandinavia, Spain, Portugal and Italy, it is found in the eastern part of England to the Caspian Sea.
Fishing on the Danube: Danube and Volga River basins.
Cultural products: from Baltic Sea to Northern Europe, Central Europe and Eastern Europe.
There are different kinds of snapper, depending on what snapper it is. Schizothorax Japonicus, Schizothorax Japonicus and Schizothorax Japonicus are all marine fish. Cichlids are freshwater fish.
The most common way to eat snapper or salmon is sashimi.
Snapper, also known as Cargill, is a common sashimi in Japan, which has existed as a tribute in the Japanese nobility and royal family since the Edo period. In Japan, there are many kinds of snapper, including black snapper, red snapper and golden snapper, among which red snapper is the most respected.
The color of snapper is white and transparent, the meat is firm and elastic, and it has a faint oily smell. Its common practices are ordinary sashimi and pine skin sashimi, ordinary sashimi with flat knife and thin knife, and one piece dipped in special seasoning, which makes the meat fresh and delicious, fat but not greasy; Loose skin sashimi is a sashimi that cuts the skin into two pieces after scalding the epidermis with boiling water. Relatively speaking, it is full of chewiness.
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Salmon, with its delicate taste, rich nutritional value and characteristics of ingredients suitable for all ages, has not only captured many loyal fans, but also made it an indispensable star food in Japanese cuisine.
Pick up a piece of salmon sashimi with orange-red flesh and tender and fat meat, dip it in mustard soy sauce prepared in advance and send it to your mouth. Q-bomb tastes just like kissing. If you savor it carefully, the fresh and sweet taste will be unforgettable.
So which one looks good meets everyone's taste requirements. After all, radish and cabbage have their own tastes.
How to make snapper sashimi The snapper should be treated with "skin cream", and the skin of the fish should be soaked thoroughly with hot water, and then cooled with iced salt water. While fully retaining the fish skin, it also removes the fishy smell of the fish skin.
Fresh ingredients and good ingredients (such as soy sauce and wasabi) are the basic conditions for a good sashimi. This shop uses hand-ground wasabi and specially mixed soy sauce to maximize the delicacy. Attach the boss's way of eating:
Both perilla leaves and shredded radish in the platter can be eaten, which is said to be a traditional Japanese way of eating. It can make the taste more refreshing and layered. Perillae can balance cold and heat, make gastrointestinal digestion more comfortable and absorb better.